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Quantifiable temp. value for hot water for handwashing


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#1 maylao123

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Posted 22 November 2019 - 12:04 AM

We have a CFIA section 4 audit last month and there is a comment saying no quantifiable value for hot water during the pre-op check. So that means we have to provide a measure to verify the water temperature. But we do not know what's standards to set the temperature range. Any advice? We are federal registered RTE meat company. Thanks.



#2 SQFconsultant

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Posted 22 November 2019 - 12:26 AM

Yes, establish a range and a way to test.


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#3 BostonCream

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Posted 22 November 2019 - 10:11 PM

Can you please describe the purpose of that hot water (cleaning, thawing, cooking, others)?



#4 maylao123

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Posted 27 November 2019 - 10:59 PM

Can you please describe the purpose of that hot water (cleaning, thawing, cooking, others)?

Based on FSEP A.Premise 3.2 it says :"The water temperature is warm enough to soften residues on hands and allow the soap to produce the lather needed to remove waste and contaminants but comfortable for the hands."

 

I think the CFIA auditor would like us to have a temperature set for hand washing. But I don't know what temperature should be sufficient.



#5 maylao123

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Posted 27 November 2019 - 11:00 PM

Yes, establish a range and a way to test.

Based on FSEP A.Premise 3.2 it says :"The water temperature is warm enough to soften residues on hands and allow the soap to produce the lather needed to remove waste and contaminants but comfortable for the hands."

 

I think the CFIA auditor would like us to have a temperature set for hand washing. But I don't know what temperature should be sufficient.



#6 Charles.C

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Posted 28 November 2019 - 12:04 PM

Hi maylao,

 

I don't know about CFIA's specific requirements (I would not call the quote in previous post "quantitative")  but there has been extensive Literature work done on appropriate temperatures for water/handwashing.

Much of the work/links is detailed in older threads here.


Kind Regards,

 

Charles.C


#7 BostonCream

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Posted 28 November 2019 - 03:23 PM

I have never heard of an auditor/government agency asking to monitor hand-washing water temperature.... Usually they just confirm the water is warm, and we include this check in pre-op, that's it. 



#8 maylao123

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Posted 28 November 2019 - 09:10 PM

Hi maylao,

 

I don't know about CFIA's specific requirements (I would not call the quote in previous post "quantitative")  but there has been extensive Literature work done on appropriate temperatures for water/handwashing.

Much of the work/links is detailed in older threads here.

 

 

Thanks, Charles. The wording "quantitative" is exactly what CFIA write on our CAR and request us to provide corrective action. I am trying to look into the previous threads for any luck.



#9 maylao123

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Posted 28 November 2019 - 09:12 PM

I have never heard of an auditor/government agency asking to monitor hand-washing water temperature.... Usually they just confirm the water is warm, and we include this check in pre-op, that's it. 

Me either. It's my first time dealing with CFIA audit in a Federally registered meat plant and got a CAR on this one. Totally no clue on it.  Thanks.



#10 Fishlady

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Posted 01 December 2019 - 07:13 PM

I remember having to check that hand washing water temperature was at least 100 degrees F, for the US Department of Commerce/NOAA Seafood Inspection Program standards. I imagine that CFIA would want a similar temperature.



#11 Charles.C

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Posted 02 December 2019 - 03:37 AM

Thanks, Charles. The wording "quantitative" is exactly what CFIA write on our CAR and request us to provide corrective action. I am trying to look into the previous threads for any luck.

 

Hi maylao,

 

The 2 links below contain considerable  (referenced) information/attachments on this topic plus multiple links to backward threads -

 

https://www.ifsqn.co...emperature-486/

(2016)

https://www.ifsqn.co...ing-water-temp/

(2014)

 

From personal discomfort while adjusting racks in a water-bath set for E,coli at 44degC, I would not support any suggestions over 40degC :smile:


Kind Regards,

 

Charles.C





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